Tortellini With Spinach Walnut Pesto

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

4 ounces chopped walnuts

2 family-size packages (18 ounces each), cheese or mushroom and cheese filled fresh tortellini, sold on dairy aisle of market

1 cup chicken stock or broth

1 package baby spinach (10 ounces), reserve a few leaves for garnish

2 cloves garlic

2/3 cup grated Parmigiano Reggiano or Romano cheese (a couple of handfuls)

1/4 teaspoon nutmeg, ground or freshly grated

1/4 cup extra virgin olive oil (EVOO)

Salt and pepper

Edible flowers, for garnish (optional)

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